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Brewing recipe for Eichenbock (oak-flavoured) beer

Frisch gezapftes Eichenbockbier

For 10, 20 and 50-litre Braumeister

Recipe for 10-litre Braumeister

Ingredients

11 l of brewing water to start with plus sparging water
2.5 kg Munich malt
0.2 kg Carahell
0.1 kg wheat malt
15 g Tettnang hops (4.2 % alpha)
7 g Perle hops (10 % alpha)
½ packet Saflager SW 34/70 yeast
30 g Toasted oak cubes


Method

Mash programme

  1. 38 °C › Start mashing
  2. 52 °C › 0 min
  3. 65 °C › 30 min
  4. 72 °C › 40 min
  5. 78 °C › 5 min
  6. Boiling › 90 min

Hop addition

10 g Tettnang hops › 80 min before end of boil
7 g Perle hops › 70 min before end of boil
5 g Tettnang hops at end of boil

Original gravity

17 °P with 9 litres
Sparging: about 1.5 litre
Move malt pipe several times up and down at 78 °C

Fermentation

Fermentation temperature at around 12 ºC
30 g of oak cubes for fermentation

Maturing

2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C.

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Recipe for 20-litre Braumeister

Ingredients

21 l of brewing water to start with plus sparging water
5.5 kg Munich malt
0.4 kg Carahell
0.1 kg wheat malt
30 g Tettnang hops (4.2 % alpha)
15 g Perle hops (10 % alpha)
1 packet Saflager SW 34/70 yeast
60 g Toasted oak cubes


Method

Mash programme

  1. 38 °C › Start mashing
  2. 52 °C › 0 min
  3. 65 °C › 30 min
  4. 72 °C › 40 min
  5. 78 °C › 5 min
  6. Boiling › 90 min

Hop addition

20 g Tettnang hops › 80 min before end of boil
15 g Perle hops › 70 min before end of boil
10 g Tettnang hops at end of boil

Original gravity

17 °P with 19 litres
Sparging: about 2 litres
Move malt pipe several times up and down at 78 °C

Fermentation

Fermentation temperature at around 12 ºC
60 g of oak cubes for fermentation

Maturing

2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C.

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Recipe for 50-litre Braumeister

Ingredients

52 l of brewing water to start with plus sparging water
11.0 kg Munich malt
1.5 kg Carahell
0.5 kg wheat malt
75 g Tettnang hops (4.2 % alpha)
38 g Perle hops (10 % alpha)
1 packet Saflager SW 34/70 yeast
150 g Toasted oak cubes


Method

Mash programme

  1. 38 °C › Start mashing
  2. 52 °C › 0 min
  3. 65 °C › 30 min
  4. 72 °C › 40 min
  5. 78 °C › 5 min
  6. Boiling › 90 min

Hop addition

50 g Tettnang hops › 80 min before end of boil
38 g Perle hops › 70 min before end of boil
25 g Tettnang hops at end of boil

Original gravity

17 °P with 47 litres
Sparging: about 5 litres
Move malt pipe several times up and down at 78 °C

Fermentation

Fermentation temperature at around 12 ºC
150 g of oak cubes for fermentation

Maturing

2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C.

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For 200 and 500-litre Braumeister

Recipe for 200-litre Braumeister

Ingredients

210 l of brewing water to start with plus sparging water
36.0 kg Munich malt
4.5 kg Carahell
1.5 kg wheat malt
300 g Tettnang hops (4.2 % alpha)
150 g Perle hops (10 % alpha)
2 packets Saflager SW 34/70 yeast
600 g toasted oak cubes


Method

Mash programme

  1. 38 °C › Start mashing
  2. 52 °C › 0 min
  3. 65 °C › 30 min
  4. 72 °C › 40 min
  5. 78 °C › 5 min
  6. Boiling › 90 min

Hop addition

200 g Tettnang hops › 80 min before end of boil
150 g Perle hops › 70 min before end of boil
100 g Tettnang hops at end of boil

Original gravity

17 °P with 190 litres
Sparging: about 20 litres
Move malt pipe several times up and down at 78 °C

Fermentation

Fermentation temperature at around 12 ºC
600 g of oak cubes for fermentation

Maturing

2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C.

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Recipe for 500-litre Braumeister

Ingredient

520 l of brewing water to start with plus sparging water
95.0 kg Munich malt
15.0 kg Carahell
5.0 kg wheat malt
750 g Tettnang hops (4.2 % alpha)
380 g Perle hops (10 % alpha)
3 packets Saflager SW 34/70 yeast
1,500 g toasted oak cubes


Method

Mash programme

  1. 38 °C › Start mashing
  2. 52 °C › 0 min
  3. 65 °C › 30 min
  4. 72 °C › 40 min
  5. 78 °C › 5 min
  6. Boiling › 90 min

Hop addition

500 g Tettnang hops › 80 min before end of boil
380 g Perle hops › 70 min before end of boil
250 g Tettnang hops at end of boil

Original gravity

17 °P with 470 litres
Sparging: about 50 litres
Move malt pipe several times up and down at 78 °C

Fermentation

Fermentation temperature at around 12 ºC
1.500 g of oak cubes for fermentation

Maturing

2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C.

Download recipe (PDF)